Thanksgiving real food remix week is here!  Over the next 6-7 days, we’re going to look at traditional Thanksgiving recipes and remix them all using real food ingredients compared to using processed, dead food ingredients and food-like products that many recipes call for.  For example, traditional sweet potato casserole made with processed sugar, marshmallows etc., and remix it using real food ingredients that are sure to be a fiesta for the taste buds!

We’ll showcase all of these recipes by Tuesday 11/26 (one or two each day) so you have them all in your kitchen “toolbox” if you choose to make them for Thanksgiving.

Here’s just a few we’re going to look at:

• Paleo green bean casserole
• No bake pumpkin cheesecake (this was insane!)
• Homemade real gravy
• Homemade real cranberry sauce
• Paleo sweet potato casserole w/ homemade marshmallow fluff (yes, and with real food ingredients!)
  
• Paleo pumpkin bread (this turned out so moist!)
• Paleo mashed potatoes
• Raw apple pie
• and more!
  

An entire line up of ideas you’ll be able to implement for Thanksgiving.. mostly all paleo & vegan-friendly, all gluten free & dairy free, and 100% real food love approved.

It’s going to be a party…are you ready to get started?

First up, a simple real food appetizer that is great for serving before the main course while you’re watching football (go Steelers!) and hanging out with family and/or guests.  Rather than moping around eating appetizers like chips, breads, processed dips, etc., how about a homemade pumpkin hummus with a rainbow veggie assortment?

Here’s what you’ll need for ingredients:

1 1/2 cup cooked garbanzo beans*

1 cup pumpkin puree

2 tablespoons tahini

2-3 tablespoons  olive oil

2 cloves garlic

1/2 lemon, juiced

1 tablespoon sage, chopped fine

1 tablespoon rosemary, chopped fine

1 teaspoon pink salt

1/2 teaspoon pepper

Optional:  1 teaspoon paprika

*Kitchen Notes

1.  Pre-cooked garbanzo beans will save you time, but ideally if you can sprout your own it’s to your optimal health, vitality & performance advantage as sprouting breaks down anti-nutrients like phytic acid, lectins, enzyme blockers, as well as increases nutrient content of the food.  Plus, bye bye beano. Win!

Directions:

1.  You can either buy sprouted garbanzo beans, sprout your own, or go super easy route, an organic precooked variety.  I don’t have my own how-to video for sprouting garbanzos yet, but here is one I found on YouTube that works.  You can also read this article here on sprouting.  If you’re short for time, of course you can buy organic precooked garbanzo beans (I haven’t found a sprouted precooked brand yet).

2.  Take your cooked garbanzos and add them to a blender or food processor with all your other ingredients, except 1 tablespoon of olive oil.

3.  Begin to blend until everything gets incorporated and becomes a creamy consistency (this may take a few minutes), drizzling your last tablespoon of olive oil in if necessary.

4.  Once it’s done, sample it for salt, pepper and lemon and add any to taste.

Serve with your favorite veggies for an awesome pre-Thanksgiving party platter!

Enjoy, and stay tuned for tomorrow’s next real food recipe remix!